Preparation

Arrange the cuttlefish and season them with chopped garlic cloves, lemon juice, white wine, sweet pepper, salt and pepper.

Mix well and marinate for 30 minutes.

Peel the onion and chop it.
Bring a pan to the heat with the oil, let it warm up, add the onion, the chopped garlics, the bay leaf and a sprig of parsley and cook over low heat until the onion is transparent.

Then add the chopped tomatoes without skin and without seeds, add the cuttlefish with the marinade and cook for 20 minutes or until the cuttlefish start to become soft.

If necessary, add a little water.

Peel and wash the potatoes, cut them into slices, add them to the pan, add hot water until the ingredients are almost covered and cook over low heat for another 30 minutes or until the potatoes are tender.

Remove from heat and serve immediately and decorated to taste, if you want sprinkled with more chopped parsley.

Ingredients

  • 1 kg of clean cuttlefish
  • 1 kg of potatoes
  • 1 large onion
  • 4 cloves of garlic
  • 3 ripe tomatoes
  • 0.5 dl of olive oil
  • 1 dl of white wine
  • 1 spoon (coffee) of sweet pepper
  • Juice of 1 lemon
  • 1 bay leaf
  • Parsley q.s.
  • Salt and pepper q.s.
  • Parsley or coriander